Spaghetti Sqlaw

Total Time:
1 hr
Prep:
5 min
Inactive:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Olive oil, for drizzling
  • One 4-pound spaghetti squash, halved and seeds scooped out
  • Salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon celery seed
  • 1 teaspoon Sriracha, such as Kikkoman
  • 1 teaspoon sugar
Directions
  • Preheat the oven to 400 degrees F.

  • Drizzle the olive oil on top of the squash and season with salt and pepper. Roast the squash on a baking sheet skin-side up for 40 minutes. Let cool, then use a fork to pull out the strands of squash.

  • Whisk together the mayonnaise, vinegar, mustard, celery seed, Sriracha and sugar in a bowl. Mix the dressing and squash together and season with salt and pepper.

  • Serve on the side or on top of your favorite sandwich. I like it on hot pastrami on rye bread!


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    This recipe is featured in:

    The Kitchen